Pour in half the sauce and 1 cup of water. In a skillet over medium-high heat, sautée mushrooms in a drizzle of olive oil for 5-8 minutes, stirring often, to cook off excess moisture. It’s a magical process that results in a healthy, protein- and vitamin-packed meat substitute. You can also feel free to leave the veggies out and double up on your vegan beef and sausage for an extra-meaty lasagna. Taste of Home is America's #1 cooking magazine. (Get our first-timer’s guide to going vegan here.). ★☆ Psst! While shop bought alternatives would also work, I’d really encourage you to give the mozzarella spread and vegan ricotta recipes a go; they’re super simple to make PLUS they taste so much better without all the added preservatives and other unnecessary ingredients. **If you can’t find Beyond Sausage locally, feel free to use extra vegan beefy crumbles. Top with a layer of pasta and a layer of reserved sauce. Gardein and Beyond Meat make my favorite beef-style crumbles and Italian sausage, respectively, but there are lots of options on the market these days, including Field Roast, Boca, and Tofurky. Learn how to create a vegan meal plan that won’t leave you wanting. You can also sub in crumbled Tofurky or Field Roast Italian sausage. Leftovers can be stored, covered, in the refrigerator for up to 3 days and the freezer for up to 3 months. Drain and rise under cold running water. Add crushed tomatoes, chopped basil, pepper flakes, onion powder, and oregano. Uncover and bake for 10-15 additional minutes, uncovered, until edges are slightly browned. As well as a delicious “meat” sauce, this lasagna features a creamy vegan ricotta filling that you can whip up quickly yourself from walnuts. And when I initially went vegan several years ago, the lack of convincing cheese alternatives made it even harder to cook up a decent plant-based rendition. Editor’s Tip: Feel free to add or swap in other vegetables to this vegan lasagna. Spread cauliflower mixture in a thin layer onto the parchment-lined sheet pan and use a fork to gently break everything up and form “crumbs” that resemble ground beef. Pour over the reserved mozzarella spread and put back in the oven uncovered for 5 minutes. You can also tag us @One_Bite_Vegan on Instagram. Your email address will not be published. Arrange a layer of lasagna noodles over the sauce. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Drain noodles and set aside. ), Do Not Sell My Personal Information – CA Residents, 3 cups fresh cauliflower (finely chopped, divided), 1 28-ounce can crushed tomatoes, minus 2 Tbsp, 1 16-ounce box of vegan-friendly lasagna noodles, make sure they’re made in an egg-free facility, 1 10-ounce package frozen spinach, thawed and excess water drained thoroughly. Stir to combine. Your email address will not be published.
Read more. Every 10 minutes, gently toss the crumbles with a fork to break up further and ensure even browning. Sarah’s Vegan Kitchen is a blog dedicated to vegan food, fitness, lifestyle, and more. You can choose to use your favorite shop bought tomato sauce, or I also give you my quick, easy and delicious basil tomato sauce recipe. When crumbles are golden brown, remove from oven and let cool completely before transferring from pan. Remove from heat and set aside.
The tahini and lemon juice also do their part to give this tofu “ricotta” a nutty, tangy flavor that, when paired with the garlic, herbs and spices mimics a traditional lasagna’s ricotta cheese layer. Then lay 2 noodles on bottom of dish, then spread half of ricotta mixture over noodles, followed by a layer of half the "meat" mixture. Spread a thin layer of meat sauce, a layer of the vegan ricotta, and then pour over a light layer of the mozzarella spread. (This can also be prepared in a slow cooker or Instant Pot.). Spinach, eggplant, peppers and onions all work beautifully in this lasagna; you simply want to sauté them first to remove excess liquid. This vegan lasagna has quickly become one of our family’s favorites. Blend 1/3 of the tofu with tahini, garlic and olive oil until smooth. ★☆. A healthy and delicious plant-based lasagna! Holy hell this is so good. I think almost everyone grew up eating mom’s famous lasagna. Remove from oven and let cool for 5-10 minutes so the lasagna sets up before slicing. Thankfully, it’s really easy to veganize. After going vegetarian in college, I enjoyed lasagna less and less; I felt it just wasn’t the same without the Italian sausage and beef! You can add a shake of Italian seasoning and fennel seed to the beef for that Italian sausage flavor. Remove from oven and allow to rest for about 15 minutes before serving. In a food processor, pulse together cornmeal, 2 cups of cauliflower, walnuts, parsley, Italian seasoning, garlic powder, onion powder, paprika, fennel seed, salt, pepper and 2 tablespoons of crushed tomatoes. If you like a chunky, veggie-packed sauce, you can also absolutely add in veggies like grated carrot, zucchini, and/or eggplant to the meat sauce when you’re cooking it. ★☆ Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. Fold in remaining 1 cup of finely chopped cauliflower. Then add crushed tomatoes. Next, add the blended tofu mixture to crumbled tofu mixture and stir to combine. Seasoned with the same herbs and spices used to flavor classic Italian sausage, these tasty little crumbs provide a similar smell, taste and mouthfeel as ground Italian sausage. Repeat layers of pasta, meat sauce, vegan ricotta, and Mozzarella spread. (If you’re just using the beef crumbles, you can skip this step, but the Beyond Sausage is easiest to work with when lightly cooked.). By visiting our site, you agree to our privacy policy regarding cookies, tracking statistics, etc. Texturally, the crumbled tofu is almost a spot-on dupe for ricotta cheese and the nutritional yeast has a surprising cheesy flavor, similar to Parmesan . To assemble, layer the ingredients in the following order: Layer 2: Sauce then Cauliflower-Walnut Crumbles, Tofu and Noodles, Layer 3: Sauce then Spinach, Mushrooms, Tofu and Noodles, Layer 4: Sauce then Cauliflower-Walnut Crumbles, Tofu and Noodles, Layer 5: Sauce then Shredded Soy Mozzarella Cheese. Leftovers keep well for several days in the fridge (and, in my opinion, taste even better as the flavors develop).